Roasted Potatoes with Chimichurri

Roasted Potatoes with Chimichurri: Submitted by: john | Date Added: 5 mrt 2021 Ingredients:

Makes 4 Servings
Cooking + Prep Time: 1 hour

2 lb. of 1 & 1/2"-cubed potatoes, red
2 tbsp. of oil, olive
Salt, kosher, as desired
Pepper, ground, as desired
1/2 bunch of chopped parsley, Italian
1/2 bunch of chopped basil, fresh
4 minced garlic cloves, medium
2 tbsp. of oil, olive
2 tbsp. of vinegar, red wine

Cooking Instructions:

Preheat oven to 420F. Line cookie sheet with baking paper.
Place the cubed potatoes in large-sized bowl. Cover with cold, filtered water.
Soak for five minutes or longer.

Drain the water from the potatoes. Then, pat them dry using a clean towel or paper towels.
Return the potatoes to bowl. Add 2 tbsp. oil and a generous pinch each of kosher salt & ground pepper.
Transfer the potatoes to cookie sheet prepared above.

Evenly spread them in pan.
Bake in 420F oven for 30-35 minutes, till edges and bottoms are browned.
To prepare chimichurri, combine vinegar, 2 tbsp. oil, garlic, basil, parsley and 1 pinch kosher salt in medium bowl.

Combine well. Allow the mixture to sit as potatoes are finishing up baking.
Remove the potatoes from oven.

Transfer to large-sized bowl. Add the chimichurri sauce.
Mix till covered well.

Serve.